I am firm UN-believer that tacos should only be consumed on Tuesdays. Reserving tacos for a specific day of the week is a definite no-no for me! I also refuse to have the argument about “real” tacos. I like them in every shape form and shell type. That’s why I love this Crock Pot Taco Salad recipe! Want to kick it up a notch? Make some Fire Roasted Corn and Chorizo Dip as your appetizer and dulce de leche flan for dessert! Yum!
Different Varieties of Tacos
Yes, you read that correctly! Tacos can be prepared and enjoyed in many different ways and we are here for ALL of them. While I love a crispy or soft taco, sometimes I feel more like a salad. Today, I am showing you my delicious recipe for Slow Cooker Taco Salad for days just like those. Keep on scrolling to check out my full recipe with easy step-by-step instructions.
If you’re curious about other taco recipes, then you have to check out my Taco in a Bag recipe, baked chicken tacos, as well as my famous Crispy Breakfast Tacos!
How Long Does it Take to Cook Taco Salad in a Slow Cooker?
Be sure to set your slow cooker on its “low” setting! From there, it should take about 5 hours to cook. If you want to cook it faster, you can likely use it on high for 2 hours. I haven’t tested it but that would be the usual difference in time. If you try it, just make sure the ground meat is done.
Why Is It Important to Use Lean Ground Meat in this Recipe?
If you use
How to Make Crock Pot Taco Salad
Here is the full recipe and step-by-step instructions to make taco salad using your slow cooker. The great part of cooking in your slow cooker is that it is easy peasy!
Ingredients
For the meat mixture:
- 1 ½ lbs extra lean ground beef or turkey
- 1 tablespoon dried cilantro
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 16 oz salsa verde (I love Herdez)
- 15 oz can northern beans, rinsed & drained
- 1 medium onion, cut into thin strips
- 1 red bell pepper, cut into thin strips
- Salt & pepper to taste
Optional toppings for the salad:
- Green leaf lettuce
- Monterey jack cheese
- Slices
- Tomato slices
- Cilantro
- Sour cream
- Lime juice
Instructions
Begin by browning the ground meat with seasonings.
Once the meat is browned, drain excess fat and dispose.
Place cooked ground meat in your Crock Pot with the remaining main ingredients & stir to combine. Cook on low for 5 hours
Once cooking time is complete, taste and add salt and pepper as needed.
Serve over salad or nachos with the optional toppings (or whatever you like) and enjoy!
Slow Cooker Taco Salad
I am firm UN-believer that tacos should only be consumed on Tuesdays. They’re great ANY day of the week. Today, I am showing you my delicious recipe for Slow Cooker Taco Salad.
Ingredients
For the Meat Mixture
- 1 ½ lbs ground beef or turkey
- 1 tablespoon dried cilantro
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 16 oz salsa verde
- 15 oz can northern beans, rinsed & drained
- 1 medium onion, cut into thin strips
- 1 red bell pepper, cut into thin strips
- Salt & pepper to taste
Optional Toppings for the Salad
- Green leaf lettuce
- Monterey jack cheese
- Tomato slices
- Cilantro
- Sour cream
- Lime juice
Instructions
- Begin by browning the ground meat with seasonings.
- Once the meat is browned, drain excess fat
- Place cooked ground meat in slow cooker with remaining main ingredients & stir to combine. Cook on low for 5 hours
- Once cooking time is complete, stir and taste. Salt and Pepper as needed.
- Serve over salad or nachos and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 756Total Fat: 36gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 190mgSodium: 993mgCarbohydrates: 38gFiber: 11gSugar: 7gProtein: 68g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
We hope you love our Crock Pot Taco Salad recipe! Don’t forget that your Crock Pot is a GREAT way to keep your house cool in the summer while still making delicious meals.